Procedure

To make the salad: Combine the vinegar, salt, pepper, and oregano in a medium bowl.Halve the tomatoes. Drain the olives and cut in half. Drain and rinse the chickpeas.Combine the olives, tomatoes, chickpeas, and capers in the bowl with the vinegar mix

Serve chilled or at room temperature

Chef's Tip: Small, sweet grape tomatoes compliment the saltiness of the olives. Let the market guide you on choosing tomatoes, though. Mix and match with colors, sizes, and even different varieties of olives for interesting combinations. Make at least 30 minutes ahead to really let the flavors develop.

This is the ultimate salad for quick, healthy eating that you can take anywhere in the world. I use this salad as a base, then add variations depending on what's in season and local flavors. In just 10 minutes you have oil-free, gluten-free, Paleo, vegan satisfaction. Make this one of your plant-based essential recipes.

Nutty asparagus loves the char of the grill. Plant-based Chef Katie Simmons shows you how to grill oil-free. Then use your grilled asparagus for a simple, easy Grilled Asparagus Salad with Kalamata Olives and Meyer Lemon Salad. More healthy vegetarian recipes at: www.plants-rule.com

Subscribe

Join the Plants-Rule Community

Email Address

Get Recipes, Videos, and Chef's Tips sent straight to your inbox.

Thank you!

Please check your Inbox to Confirm your Subscription!

Plants-Rule (TM), Copyright 2014 by Katie Simmons. All photos, recipes, videos, and articles are property of Chef Katie Simmons unless otherwise cited. All rights reserved. Please seek the advice of a medical professional before making dietary changes.